Prep this Hoisin Ginger Steak along with the asparagus & green beans ahead of time for a ridiculously easy dinner! Tips for making it in the oven or on the grill.
This post has been in draft mode since Feb 15, aka: when morning sickness took over my life for a rough but thankfully brief couple of months.
This hoisin ginger steak was one of the recipes I was testing when it struck me down, and for some reason, I couldn’t get back around to taste testing it again until now. I think it’s because I had such a strong aversion to meat during my morning sickness.
Anywho, I finally got back around to re-testing the recipe…and it is, in fact, delish. And ridiculously easy. Hurray for that!
I’ve been thinking a lot about what meal prep means to different people. For many, it means making a big batch of the same thing and eating it through the week. I like to do this for my lunches.
For others, it means prepping 30 freezer to crock pot meals and stocking up the freezer.
I’ve decided that my preference lays somewhere in between. I just want to make the work week as easy as possible. And if that means shaving off 5 minutes here and there by prepping something ahead, I’m all over it.
It’s not actually about the 5 minutes for me…it’s about the decision making process. Having something started in the fridge commits you to making it at some point during the week.
PS- I’m loving these erasable food labels, which are freezer and dishwasher friendly, and stay on the container like you wouldn’t believe! They are really great for keeping track of ‘use by’ dates and labelling contents of your food prep containers.
To prep this hoisin ginger steak ahead, you’re going to need about 15-20 minutes. Mix up a super simple marinade, cut your steak into cubes and toss it together.
Then, prep your veggies: just trim up your asparagus and green beans and put them together in a container. I’ve played around with tossing the veggies in the oil and salt and pepper right away, but I prefer to do that step fresh. In fact for this recipe, you just need some spray oil!
The steak + marinade and veggies are good for up to 3 days in the fridge. (I also have a feeling this steak + marinade would be freezer friendly, however I haven’t tried it.)
When you’re ready to serve, either take advantage of your broiler (watch CAREFULLY please to make sure nothing burns) for 5 or so minutes, or you can grill it up.
To grill, we skewered our steak cubes and cooked 5-7 minutes over direct heat. The asparagus and green beans cook in almost no time on the grill (3 or so minutes?).
All together, a super tasty, and super easy recipe to whip up.
Tips for perfect hoisin ginger steak, asparagus & green beans
- these erasable food labels make it super easy to keep track of what you have in your fridge and which days you are cooking them
- I used the 15 oz square and 30 oz rectangular storage containers from this glassware set to store my veggies and hoisin ginger steak
- an alternative to the broiler would be to cook up the steak & veggies in a skillet
- more meal prep dinner recipes to check out: this Freezer to Crock Pot Sweet Potato Chicken Curry, these 7 Chicken Marinades You Can Freeze and this Make Ahead Lemon Chicken Sheet Pan Gnocchi
- 12 oz good quality sirloin steak cut into 1 inch cubes
- 2 tablespoons hoisin
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 tablespoon minced ginger
- 1 bunch asparagus, ends trimmed
- 2-3 cups green beans, ends trimmed
- Green onions
- Crushed peanuts
- Stir together the hoisin, peanut butter, water and ginger until smooth.
- Add the steak and stir to coat.
- Place in a 4-5 cup storage container and store in the fridge for up to 3 days.
- Prepare the asparagus and green beans and store in a 4-5 cup storage container for up to 5 days.
- Broiler method: Heat the broiler up in the oven.
- Scrape the steak out onto a baking pan, making sure there is space between each piece.
- Arrange the vegetables on the baking pan, or a second baking pan/sheet if you run out of space. Spray with oil and sprinkle with salt and pepper.
- Broil for 3-4 minutes, flip the steak and stir up the veggies, then broil for 2 or so more minutes, until steak is cooked to your liking and veggies are tender crisp.
- Grill method: Heat your barbecue over medium-high heat. Make sure the grill is clean and well oiled.
- Place 5 or so chunks of steak on each skewer, and cook for 5-7 minutes, until cooked through.
- Cook veggies on a vegetable grilling pan (like this), for 2-3 minutes, until tender and crisp.
- Serve with rice or potatoes.
Calories 272 // Fat 10 g // Saturated Fat 3 g // Cholesterol 70 mg // Sodium 479 mg // Carbohydrate 16 g // Fiber 6 g // Sugars 6 g // Protein 32 g
If you are using wooden skewers, make sure you soak them for 20 minutes before skewering your steak.